1. Lay out 4 slices of bread. Divide ½ the cheese among 4 slices of bread. Top with sliced apples, bacon then remaining cheese. Combine Dijon, mayo and spread on remaining 4 slices of bread.

2. Heat cast iron pan, sauté pan or griddle over medium-high heat. Liberally coat both sides of bread with butter, place on griddle or sauté pan and lightly brown. Flip to cook other side and cook until golden brown and flip one more time. Cut sandwiches on a bias and serve.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

My Recipe Box

BUITONI’s ancient pesto recipe combines fragrant basil, pungent garlic, pine nuts, aged Parmesan and Romano cheeses, and extra virgin olive oil. A go-to condiment to have on hand, it can be tossed with hot or cold pasta dishes and complements many summer flavors like fresh, vine-ripened tomatoes. Its fresh flavor makes it a delicious marinade option and an ideal accompaniment to grilled vegetables. Use it to prepare vegetarian lasagna, spread on your sandwiches instead of mayo, and top your favorite pizza or focaccia. The possibilities are endless! Also available in an 11oz size and reduced fat. Learn more at www.buitoni.com